As promised in yesterday's interview with Colleen Patrick-Goudreau, here is a delicious blueberry cobbler recipe from her book, The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets. Colleen says, "This could easily be called fruit cobbler [because] it invites the inclusion of any berry or fruit such as apples or peaches. Because I love biscuits and berries so much, this is one of my favorite desserts."
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Enjoy!
Blueberry Cobbler
(From The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau)
For the cobbler biscuit dough:
1 1/3 cups unbleached all-purpose flour
3 Tbsp. granulated sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. melted nonhydrogenated, nondairy butter
1/2 cup nondairy milk
1-2 Tbsp. nondairy milk or melted nondairy butter (for brushing on top of dough)
1 Tbsp. sugar (for brushing on top of dough)
For the filling:
4-5 cups blueberries
1/2 cup sugar
2 Tbsp. unbleached all-purpose flour
1 tsp. grated lemon or lime zest (optional)
•Preheat the oven to 375°F. Have ready an ungreased 8- or 9-inch square baking pan or 8-inch-by-10-inch rectangular baking pan at least 2 inches deep.
•To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.
•To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour, and lemon zest, if you're using them. Spread evenly in the baking dish.
•Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1 to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly (about 45 to 50 minutes). Let cool for 15 minutes before serving.
Makes 6 to 8 servings
Serving Suggestions and Variations: If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse breadcrumbs.
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Comments ( 3 )
All I can say is...YUM!
Posted by DJ Karma | January 17, 2009 2:41 PM
Posted on January 17, 2009 14:41
It`s a very nice and sweet recipes. Unfortunately i think it has a lot of fats, but if we eat moderate it should be fine.
Posted by Vegetarian | January 19, 2009 11:38 AM
Posted on January 19, 2009 11:38
This sounds delicious! Can't wait to try. Thanks to the PETA ad my husband & I just watched, I finally came on this great website! Thank you so much for the vegan recipes. I hope your ad will help my husband come on over to vegan or @least vegetarian..completely. I buy only soy or rice milk & non-diary butter,cream cheese & sour cream.
Posted by Joanne Cheek | January 27, 2009 7:59 PM
Posted on January 27, 2009 19:59